Chicken Tortilla Soup:This delicious recipe is my own highly modified version of a Rachael Ray recipe I found years ago.My family loves it anytime, when it's cold, when someone isn't feeling well or just because. And there's never any leftovers! Ingredients:3 cup Chicken Stock (I usually use powdered chicken boullion mixed with water, enough to make 3 c)3 chicken breasts or equiv amount of chicken tenders1 bay leaf1 tbsp extra-virgin olive oil1 onion, finely chopped4 garlic cloves, chopped/minced1 tbsp cumin1 tsp chili powder2 tsp. adobo sauce w/1 chipotle pepper, chopped (comes in a can in the Hispanic aisle)1 can diced tomatoes (or can sub one can of tomato paste, I prefer diced tomatoes to make it chunkier)

Garnishes:CilantroShredded Jack CheeseAvocadoLimeI always make fresh tortilla strips, but you can use tortilla chips also – easier, but I like the flavor of the fresh-made stripsDirections:Boil chicken until cooked thoroughly, with the one bay leaf – approx. 6-7 minutes. When cooled enough to handle, dice chicken.

This is my grandma's recipe for her beef, bean and noodle skillet. I've also heard it called goulash, but not sure if that's right. Anyways, a simple one skillet meal that is hearty and always a family pleaser!

In a large skillet, saute the meat until cooked thoroughly, draining off any fat. Add the onion and bell pepper and sauté for an additional 4-5 minutes. Sprinkle with the celery salt, salt, pepper, basil and Worcestershire. Then, stir in the noodles, tomatoes, kidney beans, water and the bouillon cube. Bring to a boil, then reduce heat, cover and summer for about 20 minutes or until the noodles are tender.

I usually serve this with some fresh baked biscuits and a salad. So good, quick and easy!

This is such a delicious, nutritious meal that is very easy to throw together and that looks amazing!

I bought one pound of the pre-seasoned fajita steak from a local Hispanic meat market and then grilled it to desired doneness. We like ours a nice medium!

For the salad, I used fresh romaine lettuce, red onion, tomatoes, black beans and sliced avocado. I topped that off with some fresh grated Monterey Jack cheese. For the salad dressing, I made a homemade cilantro-lime vinaigrette that was very good, but a little goes a long way! Or my favorite is just adding salsa instead of dressing!

You can add so much more into the salad as well. I thought about some fire-roasted corn, some jicama strips, maybe some mango and jalapeños... lots of possibilities!

Layer everything how you see fit! But this is a go to for an easy, delicious, and healthy meal!

I used a temperature half way between low and medium. Coat the bottom of a skillet with the olive oil and add the chicken. Season the chicken with salt and pepper. When the chicken starts looking golden brown on bottom, flip over. Keep cooking in this manner until cooked through.

Or fried plantains in Spanish. My husband is from Ecuador and needless to say plantains have become a staple in our home. There's lots of ways to prepare plantains, but what Ive listed below is our favorite ways of preparing green plantains!

First, there's a very basic fried plantain. Simply cut the plantain into very thin strips length wise and fry in a fryer. When it's cooked to a golden brown pull it out and sprinkle on your favorite seasoning. We usually just add a little salt.

Another way is what we call 'mustard plantains'. Start with cutting the plantains at every 1/2 - 3/4" intervals. You should get 10-12 rounds. Next, fry these rounds up for about a minute each and then pull out of the fryer. You're going to need something to flatten the plantains a bit, I've found that my Pyrex measuring cup works pretty well for this. A hint: spray some non-stick cooking spray on the bottom of whatever you use to prevent the plantains from sticking.

Once you've fried and flattened, you're going to make a mustard mixture to coat the plantains. I usually use about 2 tbsp of mustard, 1 tsp of lemon juice, a little salt and then add water to desired consistency. The thicker the mixture, the more flavor is retained. Next dip the plantains one by one into the mixture and add to the fryer. **please be careful after adding each plantain. The fryer will go crazy and start splattering. I add one at a time, only after the splattering has stopped**. Next fry until golden or desired crispness and remove from the fryer. If you want to add some seasoning, now is the time. We usually just add a little salt.